I’ve made these cookies for a few years now, and they have always been a hit.
- 1⁄2 cup salted butter, softened
- 3⁄4 cup dark brown sugar
- 1⁄2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon vanilla
- 2 eggs
- 1 pkg. 10 oz. Andes Creme de Menthe Baking Chips
- 2 2⁄3 cups (342 g) all purpose flour
Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill about an hour. Measure out approximately 1 oz of dough, roll into a ball and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 for 8-10 minutes. Cool on pans for two minutes before removing.
